The Lightest Sourdough Ever

We started with some very good day-old sourdough bread. You can use whatever bread suits your fancy. We blend crust and crumb together and then make a new batter. Using the microwave to cook it allowed us to make the bread ethereally light. Each bite is full flavored, it's like eating the very best sourdough you've ever had only different.

Microwave Sourdough
Bread

120 grams day old sourdough bread cut into cubes

350 grams whole milk

108 grams/ 2 large eggs

36 grams powdered egg white

12.5 grams sugar

3 grams salt

Put the sourdough bread, milk and eggs in a blender. Turn
the blender onto low and increase the speed to medium high. When mixture is
fluid sprinkle in the egg white powder, sugar and salt. Puree the mixture for
thirty seconds until the egg white powder is fully absorbed and the mixture is
smooth again. Strain the mixture through a fine meshed sieve. Put the mixture
into a 1-liter ISI whip cream canister and put the lid on. Charge the canister
and batter with one N2o charge and then shake to disperse the gas and allow it
to be absorbed. Charge the batter with a second cartridge and repeat the
shaking process. The batter should feel and sound fluid in the canister.
Prepare 12 10-ounce paper cups for microwave cooking the sourdough. Turn the
cups over and use a knife to put an incision in the bottom and three incisions
around the sides. Turn each cup back over. Shake the whip cream canister and
dispense the batter one third of the way up the sides of the cup. Put the cup
into the microwave and cook on high for 30 seconds. When the time is up immediately
remove from the microwave and invert the cup onto a cutting board or
counter top. Let the bread cool inverted while cooking the remaining bread. Let
the sourdough rest until the cups are no longer hot to the touch. Use a pairing
knife and run it around the inside of the cup. Gently shake the cup to remove
the bread from the cup. Use a pair of scissors to cut the bread in half. Alternatively
the bread may be stored refrigerated in the inverted cups overnight. The bread
will stay moist, tender and keep its light airy shape.

Comments

The Lightest Sourdough Ever

We started with some very good day-old sourdough bread. You can use whatever bread suits your fancy. We blend crust and crumb together and then make a new batter. Using the microwave to cook it allowed us to make the bread ethereally light. Each bite is full flavored, it's like eating the very best sourdough you've ever had only different.

Microwave Sourdough
Bread

120 grams day old sourdough bread cut into cubes

350 grams whole milk

108 grams/ 2 large eggs

36 grams powdered egg white

12.5 grams sugar

3 grams salt

Put the sourdough bread, milk and eggs in a blender. Turn
the blender onto low and increase the speed to medium high. When mixture is
fluid sprinkle in the egg white powder, sugar and salt. Puree the mixture for
thirty seconds until the egg white powder is fully absorbed and the mixture is
smooth again. Strain the mixture through a fine meshed sieve. Put the mixture
into a 1-liter ISI whip cream canister and put the lid on. Charge the canister
and batter with one N2o charge and then shake to disperse the gas and allow it
to be absorbed. Charge the batter with a second cartridge and repeat the
shaking process. The batter should feel and sound fluid in the canister.
Prepare 12 10-ounce paper cups for microwave cooking the sourdough. Turn the
cups over and use a knife to put an incision in the bottom and three incisions
around the sides. Turn each cup back over. Shake the whip cream canister and
dispense the batter one third of the way up the sides of the cup. Put the cup
into the microwave and cook on high for 30 seconds. When the time is up immediately
remove from the microwave and invert the cup onto a cutting board or
counter top. Let the bread cool inverted while cooking the remaining bread. Let
the sourdough rest until the cups are no longer hot to the touch. Use a pairing
knife and run it around the inside of the cup. Gently shake the cup to remove
the bread from the cup. Use a pair of scissors to cut the bread in half. Alternatively
the bread may be stored refrigerated in the inverted cups overnight. The bread
will stay moist, tender and keep its light airy shape.

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